Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, simple velouté sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. In a saucepan, over medium heat, melt the butter. This recipe is one in a series covering the basic or leading sauces in French Cuisine. Also known as Mother Sauces, these include Tomato Sauce, Bechamel Sauce, Espagnole Sauce, Veloute Sauce, and Hollandaise Sauce.
Simple Velouté Sauce is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Simple Velouté Sauce is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have simple velouté sauce using 3 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Simple Velouté Sauce:
- Take 50 g butter
- Prepare 50 g plain flour
- Make ready 1 L good quality stock
In a slow simmer, reduce the velouté by a quarter; warm the cream and add it to the sauce. Add the butter to the velouté mixture, plus a pinch of salt and pepper. How to make a classic Velouté white sauce at home. Don't get nervous about the names of some of these classic sauces like velouté (veh-loo-TAY).
Steps to make Simple Velouté Sauce:
- Put your stock in a saucepan and gently warm it up, while this is warming, start your roux.
- Melt the butter in a large saucepan. Add your flour and stir it in to form a roux (a roux is a paste made from butter and flour).
- Start adding your warmed stock to the roux and stir continuously to prevent lumps from forming. Use a balloon whisk if you have one, or a wooden spatula if not. Keep adding all of your stock until you have a thin, smooth sauce. Now simmer the sauce gently (hot enough for small bubbles to come to the surface of the sauce, but not hot enough to boil it), for 30 minutes.
- Now season to taste with salt and white pepper. If the sauce seems lumpy you can sieve or strain it to make it smoother. The velouté is now ready to use either as it is, or you could add, for example, mushrooms and serve it with roasted meats.
How to make a classic Velouté white sauce at home. Don't get nervous about the names of some of these classic sauces like velouté (veh-loo-TAY). It's a fancy French name for a white sauce that is stock based and thickened with a white roux. The stock used is usually chicken, veal, or fish. A velouté sauce features a white stock thickened with a blond roux, resulting in a velvety, smooth texture.
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